Indicators of bread sticks based on wheat, rye flour and powders of large-fruited and smallfruited varieties of tomatoes
https://doi.org/10.37493/2307-910X.2023.2.11
Abstract
The article presents the results of determining the quality indicators of composite mixtures, semi-finished products and bread sticks based on wheat flour of the first grade, sifted rye flour in ratios of 70 and 30 parts; 80 and 20 parts and powderes of large-fruited and small-fruited varieties of tomatoes at a dosage of 1–9 % by weight of the flour mixture. An increase in the titratable acidity of composite mixtures, dough and baked products was noted with an increase in the amount of tomato powders while the wettability of products remained virtually unchanged. A suspension of powderes of large-fruited and small-fruited tomatoes activated the processes of gas formation, which made it possible to improve the dough process. No significant differences were found between the quality indicators of samples of mixtures and bread sticks when using powder from large-fruited or small-fruited tomatoes, as well as at different ratios of wheat and rye flour, but with the same dosages of enrichment. It is proposed to use the powder of large-fruited varieties of tomatoes in the amount of 7% for the activation of yeast in the production of functional bread sticks.
About the Authors
I. M. Rusina
Grodno State Agrarian University
Belarus
Belarus
Rusina Iryna M. - Cand. Sci. (Biol.), associate professor, Department of Technology of storage
and processing of plant raw materials,
Tereshkova St., 28, Grodno, 230008
I. M. Kolesnik
Yanka Kupala State University of Grodno
Belarus
Belarus
Kolesnik Iryna M. - senior lecturer, Department of Ecology,
Dovatora Lane, 3/1, Grodno, 230012
A. I. Guzevich
Grodno State Agrarian University
Belarus
Belarus
Guzevich Alitsiya G. - senior lecturer, Department of Technology of storage and processing of plant raw materials,
Tereshkova St., 28, Grodno, 230008
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Review
For citations:
Rusina I.M., Kolesnik I.M., Guzevich A.I. Indicators of bread sticks based on wheat, rye flour and powders of large-fruited and smallfruited varieties of tomatoes. Modern Science and Innovations. 2023;(2):114-124. https://doi.org/10.37493/2307-910X.2023.2.11
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